Saturday, October 3, 2009

The experimentation with year's batch of pumpkins has begun! Since Canadian Thanksgiving is next Monday, I am in the kitchen trying to plan out this year's meal. I wanted to make a baked custard with a caramel bottom, but the trick is trying to mimic the texture of an egg custard. I tried this recipe a few different ways, and this version is the best. It's not really like a "real" custard, but it is still really good. I'm also not sure if I am complicating the method a bit, but I have run out of time to refine the recipe further. In any event, the end result is still really good and is a great alternative for those who aren't crazy about pumpkin pie.

METHOD1. Grease 4 ramekins (with 1 cup capacity).2. Place sugar in a saucepan over medium heat. Without stirring, heat sugar until it caramelizes (turns brown and liquefies). Shake pan to melt all the sugar. Add spices, quickly stir in, then quickly pour 1/4 of mixture into each ramekin to coat the bottom. Set ramekins aside.3. Whisk agar flakes into soy milk and sugar and heat in a saucepan over medium heat. Bring to bubbling, stirring constantly, until agar is fully dissolved. Place in the fridge to cool and set (about 1 hr).4. Preheat oven to 350 degrees. Get a kettle of water boiling.5. When soy milk mixture has set, place in a food processor with coconut cream, pumpkin, vanilla, and arrowroot. Process until very smooth. Pour into the four ramekins.6. Place ramekins in a 9 x 13 pan, and fill pan with boiling water, no more than 1/3 the way up the ramekins. Bake in the oven for 45-50 mins, until top has browned and center has set.7. Cool in the fridge until custard has fully set.

To serve, place ramekin back in hot water, or microwave for 10-15 seconds to reheat caramel. Either eat the custard in the ramekin, or run a sharp knife around the edge and invert into a shallow bowl. If some caramel is left behind, heat ramekin again and pour caramel over the custard.

this recipe looks great. i think i would add cloves to it, however, bc I add cloves to everything. Just a personal preference, LOL. Oh, I'm sorry, I shouldn't say anything concerning your cooking, my Mom would be kicking me under the table right now, if she knew I just said the clove thing, LOL. Anyway, Dad, thanks so very much, for doing this blog, i'll be frequenting it! I am now "following" it. your recipes look fantastic. i especially like tofu and all kinds of squash, especially summer squash. ;) actually i love summer AND winter squash, but my husband has kidney damage, and can only (most of the time) eat summer squash, and i try to cook for both of us at the same time, so i like summer squash recipes. ;) Not that I expect you to cater the blog to me, LOL, just giving you some suggestions! i also love beans and chili. and we love all kinds of veggies, esp the cruciferous kinds such as broc and cauliflower. My husband had two blood cancers w many complications so he can eat only certain things and must eat healthy, so I am so glad i found this blog! Okay, i will quit putting in orders, LOL. Not orders but suggestions! Anyway, again, thanks for the blog. Take care and God bless,